This dish combines the vibrant flavors of spinach, onions, and garlic, perfectly blended with creamy sour cream and a cornmeal twist.
This frittata, topped with melted Mexican cheese and garnished with fresh cilantro, is savory and sure to capture your taste buds.
Its fluffy texture and satisfying goodness make it a versatile recipe that can be enjoyed hot out of the oven or served at room temperature.
How to Make Spinach Frittata
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F and set an oven rack in the middle. Grease an 11x13 baking dish with cooking oil spray. Set aside. Place the frozen spinach bag on a microwave-safe plate—microwave for 7 minutes.
Transfer the cooked spinach to a colander to drain. Press the spinach with a large spoon to remove all the excess liquid. Set aside.
Meanwhile, heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the onions and garlic—season with ½ teaspoon Kosher salt and ¼ ground black pepper.
Cook occasionally until the onions get very soft, about 10 minutes. Add spinach and cilantro. Cook, stirring for another minute or two, and set aside to cool off.
In a large bowl, whisk the eggs, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon ground black pepper until blended.
Whisk in the sour cream and cornmeal until smooth. Add the cheese and spinach mixture and whisk until evenly combined.
Pour the spinach mixture into the prepared baking dish and bake the Spinach Frittata until just set and puffed until a knife inserted near the center comes out clean, about 45 minutes. Serve hot or at room temperature. Enjoy!
Related Recipes:
- Poached Egg
- Egg Breakfast Burritos
- Scrambled Eggs
- Sous Vide Egg Bites
- Fried Eggs
- Spinach and Eggs Muffins
📖 Recipe
Easy Cornmeal Spinach Frittata
Ingredients
- 3 tablespoons extra-virgin olive oil
- 12 ounces frozen spinach , thawed
- 1 large red or yellow onion , chopped
- 1 large garlic , finely minced
- 10 large eggs
- 1⅓ cup Full fat Sour cream
- 80 g ( ½ cup) Quaker yellow cornmeal
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper , divided
- 2 cups shredded Mexican Cheese
- ¼ cup cilantro , chopped
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Grease an 11x 13 baking dish with cooking oil spray. Set aside.
- Place the frozen spinach bag on a microwave-safe plate. Microwave for 7 minutes. Transfer the cooked spinach to a colander to drain. Press the spinach with a large spoon to remove all the excess liquid. Set aside.
- Meanwhile, heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the onions and garlic. Season with ½ teaspoon Kosher salt and ¼ ground black pepper. Cook, stirring occasionally, until the onions get very soft, about 10 minutes. Add the spinach and cilantro. Cook, stirring for another minute or two and set aside to cool off a bit.
- In a large bowl, whisk the eggs, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon ground black pepper until blended. Whisk in the sour cream and cornmeal until smooth. Add the cheese and spinach mixture and whisk until evenly combined.
- Pour the spinach mixture into the prepared baking dish and bake the Spinach Frittata until just set and puffed or until a knife inserted near the center comes out clean, about 45nminutes. Serve hot or at room temperature. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
